This Italian classic can be made in half the time on the stove. Serve with a side salad or crusty bread, if you like.
Ingredients:
Glug olive or canola oil
1 onion, chopped
500g beef mince
Salt and milled pepper
1 Tbsp (15ml) PnP crushed garlic
2 Tbsp (30ml) tomato paste
½ tsp (3ml) chilli flakes
1 tsp (5ml) smoked paprika
1 tsp (5ml) dried Italian mixed herbs
8-10 lasagne sheets
1 jar (400g) tomato passata (or tomato pasta sauce)
1½ cups (375ml) beef stock Juice (60ml) and grated peel of 1 lemon
½ cup (125ml) mozzarella, grated
½ cup (125ml) cheddar cheese, grated
Fresh basil leaves, for serving
Method
Heat oil in a large pan over medium heat.
Sauté onion until soft.
Add mince and cook to brown.
Season.
Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes.
Add lasagne sheets, tomato passata and stock, and bring to the boil.
Reduce heat to a simmer, gently pressing pasta sheets into sauce.
Cover with lid and cook for 15-20 minutes, stirring gently every 5 minutes for even cooking.
(Make sure pasta is covered in sauce and not sitting on top.)
Stir in lemon juice and peel, and top with cheese.
Cook for another 10 minutes with lid on until cheese has melted.
Serve garnished with basil.
